Archive for February, 2009
Ingredients:
Seedless khajur 250 gm
Ghee 1 cup
Milk 1 cup
Sugar 1/2 cup
Kaju badam pista 1/2 cup
How to make Khajur Ka Halwa:
Make small pieces of khajur.
Grind in a mixer for 2 min.without water.
Mix together milk,sugar and khajur paste.
Keep this mixture to boil.
Cook on low flame till the mixture dry.
Add 2 tsp of ghee every 2-3 min.
Add half portion of kaju,badam,pista pieces.
When the halwa is formed remove the heat.
Spread the halwa in a dish.
Garnish with remaining portion of kaju,badam,pista pieces.
Khajur halwa is ready.
February 26th, 2009
Ingredients:
Prawns 2 cups
Kashmiri chilly powder 4 tsp
Turmeric powder 1 tsp
Methi powder 1 tsp
Ginger garlic paste 1 tbsp
Tamarind pulp 1 tbsp
Asafoetida 1/4 tsp
oil 1 cup
Salt
How to make Prawns Pickle:
Clean and wash prawns neatly.
Drain water completely.
Marinate with Salt,turmeric powder and ginger garlic paste for 30 min.
In a pan heat oil and add hing and red chilly powder.
Fry for 2 min.
Now add methi powder and marinated prawns.
Fry again for 2-3 min.
Lastly add tamarind pulp .
Allow to cook for 8-10 min on low flame.
Prawns pickle is ready.
February 21st, 2009
Ingredients:
Gajar 250 gm
Onion 1
Sambar masala powder 2 tsp
Mustard seeds 1/2 tsp
Kadipatta 6-8
Hing 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Oil 1 tbsp
Salt
How to make Gajar Ki Sabji:
Wash,peel and chop gajar finely.
In a kadai heat oil and add mustard seeds,hing and kadipatta.
Add finely chopped onion and allow it to turn light brown.
Add sambar masala powder and fry for 2-3 min.
Now add finely chopped gajar pieces with salt and sugar.
Add 1 cup of water and allow to cook for 5 min.
Lastly add scrapped coconut.
Gajar ki sabji is ready.
Garnish with finely chopped coriander leaves.
February 16th, 2009
Ingredients:
Soyabean 2 cups
Besan 2 cups
Green chilly 2-3
Ginger garlic paste 1 tsp
Coriander leaves 1 tbsp
Oil
Salt
How to make Pakode Soyabean Ke:
Wash and soak soyabean in hot water for 4 hours.
Drain and make a paste.
Add finely chopped green chilly,coriander leaves,ginger garlic paste,besan and salt.
Mix finely.
Add water if necessary.
In a kadai heat oil and fry pakode till golden brown.
Drain on kitchen paper.
Pakode soyabean ke is ready.
Serve hot with green chutney.
February 10th, 2009
